Chicken meatballs with molokhieh, garlic and coriander

Name: Chicken meatballs with molokhieh, garlic and coriander
Yield: Serves four
Cuisine: Palestinian
Ingredients: 1 tsp ground cinnamon; 1½ tsp ground cumin; 2 garlic cloves, crushed; 500 g minced chicken (or turkey) thighs; 10 g parsley leaves, roughly chopped; 10 g coriander leaves, roughly chopped; ¼ tsp chilli flakes; ½ tsp ground allspice; 60 ml olive oil; 6 garlic cloves, crushed; ½ tsp chilli flakes; 800 g frozen molokhieh (or 800 g frozen chopped spinach plus 200 g okra, thinly sliced –and 339); ½ tsp ground cinnamon; 20 g coriander leaves, roughly chopped; Salt and black pepper; 1 lemon: shave the rind to get 4 strips, then juice to get 1½ tbsp; 450 ml chicken stock; 10 g mint leaves, roughly chopped; 1 lemon: finely grate the zest to get 1½ tsp, then quarter, lengthways, to serve; 2 tbsp olive oil, to fry, plus extra for greasing your hands; 50 g crustless sourdough, finely blitzed into crumbs (or 1 large courgette (220 g), coarsely grated (200 g) – see headnote)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is somewhere between a stew and a soup. A stoup, maybe. Comforting and hearty, certainly, served with some rice or crusty white bread. For more on molokhieh.

Getting ahead: The meatballs can be made up to a day or two in advance and kept in the fridge, ready to fry. The molokhieh can also be made a day or two in advance. You can also make up the whole thing well before serving: it keeps in the fridge for 2 days.

Playing aroun

Ingredients

Asia
Palestine
Stew
Soup

Ingredients

Method